Recipe - Oyster Sauce Mushrooms

20 (up to)
24 Dried black mushrooms
1 One half tablespoon Cornstarch
One fourth cup Beef stock
1 cup Mushroom soaking liquid
Three fourths cup Beef stock
2 tablespoon Oyster sauce
1 teaspoon Sherry

1. Soak dried mushrooms. Squeeze dry, reserving soaking liquid; cut off
stem ends.

2. Blend cornstarch and cold beef stock to a paste.

3. In a saucepan, combine mushroomsoaking liquid and mushrooms with
remaining stock. Bring to a boil, then simmer, covered, 20 minutes.

4. Remove mushrooms with a slotted spoon and transfer to a deep serving
dish. Arrange caps decoratively in a circular pattern; keep warm.

5. Add oyster sauce and sherry to liquids in pan and heat through,
stirring. Then stir in cornstarch paste to thicken. Pour sauce over
mushrooms and serve.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.